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Product Description:

"This wine is a radiant, golden straw color, with notes of cinnamon, green apple and gardenia on the nose. Baking spice and green apple continue on the palate, which is highly structured for a Chardonnay. A viscous mouthfeel leads to a lingering minerality on the finish.

This vineyard was planted in 1969 as one of the origin plantings of Santa Barbara viticulture. The vineyard is composed of diatomaceous earth and chert, which requires little to no watering throughout Santa Barbara's typically dry growing season, producing natural low yield vines. The fruit is picked early in the morning (so that it is naturally cold), at 23.9 brix, and pressed directly into a tank. As soon as the pressing is finished, the juice is put into barrel (25% new French oak) with all of its solids. The wine fermented completely dry through both primary and then later malolactic fermentation. It was then left to age (with only topping and small sulfur additions) until it was racked one year later. This wine was aged for 14 months on the lees and 16 months before being bottled unfiltered." -Winery